Methi Bajra Poori /Pearl Millet Bread

Fried savoury Indian bread made with fresh fenugreek and pearl millet flour /bajra- Especiality of the state of Rajasthan

Bajra -Pearl millet is a very healthy form of millet and is commonly used in Rajathan and Gujarat. It is light grey in colour.Bajra rotis are preferred in the winter months as bajra is considered to be heat producing.This humble food has been eaten in India since the pre-historic times. It  is mostly consumed in the form of rotis or khichdis.
It is very healthy to use pearl millet as it is gluten free,high in protein,good source of Iron and moderate source of vitamin B1

INGREDIENTS-
preparation time-10 min
cooking time-10 min
serve-4

• Bajra atta/Millet flour-1.5 cup
• Wheat flour-4 tbsp
• Fresh fenugreek/methi-1 cup
• Mashed potatoes-3/4 cup
• Yoghurt-3 tbsp
• Asafoetida-1/4 tsp
• Chili powder-1 tsp
• Cumin seeds-1/2 tsp
• Salt-1 tsp
• Soda bi carb- a pinch
• Refined oil-to fry

PROCEDURE-

1. Wash and chop fenugreek leaves and mash the boiled potatoes.
2. Take a big bowl and add bajra flour and all the ingredients except oil.
3. Mix and mash all and then add warm water (little at a time)and make a medium soft dough and knead well for 5 minutes(make dough when you are ready to fry).
4. Make small balls,dust with wheat flour and  roll to make medium thick poori's/discs,if you are having difficulty in rolling them,then place the ball between 2 greased plastic sheets and then roll gently.
5. Heat oil and deep fry the poori's on medium heat till golden in colour.OR if you want to avoid fried food then can make roti or parathas with this dough.
6. Drain on a paper napkin and serve hot.

Serving suggestions-best served with potato curry,buttermilk and pickle